1
|
Chai W, Wei W, Hu X, Bai Q, Guo Y, Zhang M, Li S, Pan Q. Inhibitory effect and molecular mechanism on tyrosinase and browning of fresh-cut apple by longan shell tannins. Int J Biol Macromol 2024; 274:133326. [PMID: 38925198 DOI: 10.1016/j.ijbiomac.2024.133326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 06/10/2024] [Accepted: 06/19/2024] [Indexed: 06/28/2024]
Abstract
Tyrosinase is a biological macromolecule closely related to browning of fruit and vegetables, melanin production, and tyrosinase inhibitors are usually used to prevent browning and pigmentation. In this study, longan shell tannins (LSTs) were screened as tyrosinase inhibitors and their structures were proved to be mixtures of procyanidins (condensed tannins) and ellagitannins (hydrolyzed tannins). Enzymatic experiments verified that LSTs were efficient inhibitors, and the IC50 values for monophenolase and bisphenolase were 176.04 ± 10 and 59.94 ± 5 μg mL-1, respectively. Fluorescence detections and molecular docking revealed that the combination of LSTs to tyrosinase was mainly driven by hydrogen bonding, hydrophobic interaction, as well as van der Waals force, which changed the microenvironment of tyrosine and tryptophan residues as well as enzyme conformation. Circular dichroism and molecular dynamics simulation showed that LSTs affected secondary structures of tyrosinase, resulting in structural stretching and conformational modification of the enzyme. In addition, preservation studies demonstrated that LSTs owned the ability to delay the browning of fresh-cut apples by inhibiting phenolic metabolism, strengthening the antioxidant system, and reducing lipid peroxidation. This paper testified that LSTs are exteaordinary tyrosinase inhibitors, and offered a scientific foundation for the application of LSTs in food industry and medicine.
Collapse
Affiliation(s)
- Weiming Chai
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Wenshuang Wei
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Xinru Hu
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Qiuhan Bai
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Yiwen Guo
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Mingyi Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Shuting Li
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Qiuxia Pan
- College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| |
Collapse
|
2
|
Korin A, Gouda MM, Youssef M, Elsharkawy E, Albahi A, Zhan F, Sobhy R, Li B. Whey Protein Sodium-Caseinate as a Deliverable Vector for EGCG: In Vitro Optimization of Its Bioaccessibility, Bioavailability, and Bioactivity Mode of Actions. Molecules 2024; 29:2588. [PMID: 38893466 PMCID: PMC11174060 DOI: 10.3390/molecules29112588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 05/26/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
Epigallocatechin gallate (EGCG), the principal catechin in green tea, exhibits diverse therapeutic properties. However, its clinical efficacy is hindered by poor stability and low bioavailability. This study investigated solid particle-in-oil-in-water (S/O/W) emulsions stabilized by whey protein isolate (WPI) and sodium caseinate (NaCas) as carriers to enhance the bioavailability and intestinal absorption of EGCG. Molecular docking revealed binding interactions between EGCG and these macromolecules. The WPI- and NaCas-stabilized emulsions exhibited high encapsulation efficiencies (>80%) and significantly enhanced the bioaccessibility of EGCG by 64% compared to free EGCG after simulated gastrointestinal digestion. Notably, the NaCas emulsion facilitated higher intestinal permeability of EGCG across Caco-2 monolayers, attributed to the strong intermolecular interactions between caseins and EGCG. Furthermore, the emulsions protected Caco-2 cells against oxidative stress by suppressing intracellular reactive oxygen species generation. These findings demonstrate the potential of WPI- and NaCas-stabilized emulsions as effective delivery systems to improve the bioavailability, stability, and bioactivity of polyphenols like EGCG, enabling their applications in functional foods and nutraceuticals.
Collapse
Affiliation(s)
- Ali Korin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt
| | - Mostafa M. Gouda
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Department of Nutrition & Food Science, National Research Centre, Dokki, Giza 12622, Egypt
| | - Mahmoud Youssef
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo 11651, Egypt
| | - Eman Elsharkawy
- Faculty of Science, Northern Border University, Arar 91431, Saudi Arabia
| | - Amgad Albahi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- National Food Research Centre, Ministry of Agriculture and Natural Resources, Khartoum 113, Sudan
| | - Fuchao Zhan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Remah Sobhy
- Department of Biochemistry, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| |
Collapse
|
3
|
Luo Z, Li G, Du Y, Yi J, Hu X, Jiang Y. Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan-Apple Essence Microencapsulation Coating on Browning and Flavor. Foods 2024; 13:1585. [PMID: 38790884 PMCID: PMC11121148 DOI: 10.3390/foods13101585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/14/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
Fresh-cut apple preservation is a critical concern in the food industry due to the rapid deterioration of texture, color, and flavor. While our previous study introduced apple essence microencapsulation (AEM) to enhance flavor during storage, its impact on overall storage quality was minimal. Thus, this study explores the application of two preservation techniques, namely, slightly acidic electrolyzed water (SAEW) and chitosan-apple essence microencapsulation (CH-AEM) coating, to enhance the quality of fresh-cut apples. Our findings reveal that SAEW treatment significantly reduces the browning index (from 65.38 to 57.36) and respiratory rate (from 5.10% to 4.30% of CO2), and maintains a desirable aroma profile compared to uncoated treatment during 10 days of storage. Additionally, the CH-AEM coating acts as a protective barrier, further preserving the sensory characteristics of fresh-cut apples. Notably, the SAEW-CH-AEM group exhibits superior performance in firmness (8.14 N), respiratory rate (3.37% of CO2), ion leakage (34.86%), and juice yield (47.52%) after 10 days. Our research highlights the synergistic effect of combining these preservation strategies, providing a promising approach for extending the shelf life of fresh-cut apples while maintaining their visual appeal and aromatic quality. These results offer valuable insights for the fresh-cut produce industry, contributing to improved apple product preservation and consumer satisfaction.
Collapse
Affiliation(s)
- Zhenyu Luo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Z.L.); (G.L.); (Y.D.); (J.Y.); (X.H.)
- Key Laboratory of Plateau Characteristic Prepared Food in Yunnan Province, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
| | - Guijing Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Z.L.); (G.L.); (Y.D.); (J.Y.); (X.H.)
- Key Laboratory of Plateau Characteristic Prepared Food in Yunnan Province, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
| | - Yanlin Du
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Z.L.); (G.L.); (Y.D.); (J.Y.); (X.H.)
- Key Laboratory of Plateau Characteristic Prepared Food in Yunnan Province, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Z.L.); (G.L.); (Y.D.); (J.Y.); (X.H.)
- Key Laboratory of Plateau Characteristic Prepared Food in Yunnan Province, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Z.L.); (G.L.); (Y.D.); (J.Y.); (X.H.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Z.L.); (G.L.); (Y.D.); (J.Y.); (X.H.)
- Key Laboratory of Plateau Characteristic Prepared Food in Yunnan Province, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
| |
Collapse
|
4
|
Zhu F. Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives. Food Res Int 2024; 178:113935. [PMID: 38309906 DOI: 10.1016/j.foodres.2024.113935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Whey proteins are a major group of dairy proteins with high potential for various food based applications. Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit specific applications. This review summarizes the recent advances in the modifications of whey proteins using chemical, physical, and enzymatic methods and their combinations as well as the modification effects on the physicochemical properties. The uses of these modified whey proteins in emulsion based food and beverage systems are described. The limitations in the studies summarized are critically discussed, while future research directions are suggested on how to better utilize whey proteins for emulsion based uses through modifications.
Collapse
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| |
Collapse
|
5
|
Yu T, Wu D, Liang B, Wang J, Shang X, Wu Q. Preparation, characterization of Auricularia auricula polysaccharide-based films and application in meat preservation. Int J Biol Macromol 2023:125242. [PMID: 37301343 DOI: 10.1016/j.ijbiomac.2023.125242] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 05/23/2023] [Accepted: 06/05/2023] [Indexed: 06/12/2023]
Abstract
In order to find a degradable biofilm,edible films of Auricularia auricula polysaccharide (AAP) were prepared and characterized optically, morphologically, and mechanically in terms of barrier, bactericidal, and antioxidant properties and evaluated for their potential application in cold meat packaging. The results showed that films prepared from 40 % AAP had the best mechanical properties, with smooth and homogeneous surfaces, good water barrier properties and also good preservation of cold meat. Thus, Auricularia auricula polysaccharide is a composite membrane additive with great potential for application.
Collapse
Affiliation(s)
- Te Yu
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Di Wu
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Bin Liang
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Jiaming Wang
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Xinzhu Shang
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Qiong Wu
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China.
| |
Collapse
|
6
|
Magri A, Rega P, Capriolo G, Petriccione M. Impact of Novel Active Layer-by-Layer Edible Coating on the Qualitative and Biochemical Traits of Minimally Processed 'Annurca Rossa del Sud' Apple Fruit. Int J Mol Sci 2023; 24:ijms24098315. [PMID: 37176023 PMCID: PMC10179199 DOI: 10.3390/ijms24098315] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/26/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
The color changes brought on by the enzymatic interactions of phenolic compounds with released endogenous polyphenol oxidase and the penetration of oxygen into the tissue has a significant impact on the commercialization of fresh-cut fruit, such as apples. This process causes a loss of quality in fresh-cut apples, resulting in browning of the fruit surface. By acting as a semipermeable barrier to gases and water vapor and thus lowering respiration, enzymatic browning, and water loss, edible coatings can provide a chance to increase the shelf life of fresh-cut produce. In this study, the effect of edible coatings composed of carboxymethylcellulose (CMC, 1%), sodium alginate (SA, 1%), citric acid (CA, 1%), and oxalic acid (OA, 0.5%) on fresh-cut 'Annurca Rossa del Sud' apple was studied. Four formulations of edible coatings, A. SA+CMC, B. SA+CMC+CA, C. SA+CMC+OA, and D. SA+CMC+CA+OA, were tested. Fresh-cut apples were dipped into different solutions and then stored at 4 °C, and physicochemical and biochemical analyses were performed at 0, 4, 8, and 12 days of storage. Results demonstrated that all four combinations improved the shelf-life of fresh-cut apple by slowing down the qualitative postharvest decay, total soluble solid, and titratable acidity. The browning index was highest in the control samples (82%), followed by CMC+SA (53%), CMC+SA+CA (32%), CMC+SA+OA (22%), and finally CMC+SA+CA+OA (7%) after 12 days of cold storage. Furthermore, coating application increased the bioactive compound content and antioxidant enzyme activities. Furthermore, the synergistic activity of SA+CMC+CA+OA reduces enzymatic browning, prolonging the postharvest life of minimally processed 'Annurca Rossa del Sud' apples.
Collapse
Affiliation(s)
- Anna Magri
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania Luigi Vanvitelli, Via Vivaldi 43, 81100 Caserta, Italy
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits and Citrus Crops, 81100 Caserta, Italy
| | - Pietro Rega
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits and Citrus Crops, 81100 Caserta, Italy
| | - Giuseppe Capriolo
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits and Citrus Crops, 81100 Caserta, Italy
| | - Milena Petriccione
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits and Citrus Crops, 81100 Caserta, Italy
| |
Collapse
|